Medley of Vegetable Fritters

Gogooma, Danhobak, Aehobak jeon


Preparation info

  • Makes about


    • Difficulty


Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

The sweet nutty flavor of whole-wheat flour forms a nice little crust on these healthful rounds. These fritters are a great way to introduce new vegetables or use up half pieces stashed in the refrigerator. No peeling is necessary as the skin helps the vegetables hold their shape.


  • 1 small sweet potato
  • ½ medium zucchini
  • ¼ buttercup, butternut or kabocha squash


With the skin on, cut the sweet potato and zucchini into 1-inch (2.5-cm)-thick rounds. Transfer to a large platter. Cut the squash into 1-inch (2.5-cm)-thick wedges. Set on the platter. In a small bowl, combine the salt and 2 tablespoons of the flour and sprinkle over the vegetables. In a large bowl